产品种类： 嗅觉分析系统（电子鼻）
电子鼻iNose是一种用来检测气体和蒸汽的小巧、快捷、高效的检测系统。它经过训练后可以很快辨别单一化合物或者混合气体。通过不同的识别计算系统可以扩大它的应用范围。
iNose电子鼻应用范围及过程控制：食品生产中添加剂的用量，工业清洗过程的控制，发酵过程控制，自然气体中人造气体的量，食品工业中包装物的生产控制，油榨或烧烤的过程控制。
iNose电子鼻质量控制：油脂的恶臭，食品的新鲜度，包装物的外散气体，聚合物的溶剂残留物，风味的退化，药物气体，树脂的特点，饮料的香气等。
iNose电子鼻环境安全控制：废水纯化过程的气味，肥料气味，过滤过程管理，工作室中空气中的有机溶剂，细菌辨别，泄露控制，燃烧控制。
iNose电子鼻食品方面应用举例：
1、 食品腐臭分析
2、 糖蜜种类和芳香特性的分析
3、 肉品新鲜度分析
4、 水果新鲜度芳香种类的分析
5、 酸奶和酸奶辅料的鉴定分析
6、 牛奶新鲜度分析
7、 果汁等不含酒精的饮料的区分判定
8、 酒精饮料香气的区别分析
9、 谷物生长分析
10、咖啡及相关产品的香气分析
11、烟草质量及香气分析
12、其它食品香气的分析
| 用户单位 | 采购时间 |
|---|---|
| 上海商学院 | 2013-06-06 |
| 四川理工学院 | 2012-06-15 |
主要介绍了电子鼻在环境监测中的应用领域。上海瑞玢电子鼻采用最先进的传感器组合而成，是目前同类仪器稳定性最好，检测精度最高的电子鼻。非常适用于在环境监测中检测含有挥发性物质的液体、固体样品。
BACKGROUND: Lotus root beverage is commonly made from raw lotus root (RLR). However, RLR production is strictly limited, because it is prone to decomposition and browning after its short harvest season. In this study an innovative beverage was prepared from full lotus root powder (FLRP) as a substitute for RLR in an attempt to solve this problem. RESULTS: The components of FLRP basically corresponded to those of RLR, but there was some loss of heat-labile compounds. Properties of FLRP beverage were also studied and a qualitative comparison of flavour compounds between RLR and FLRP beverages was made by electronic nose.
The objective of this study was to detect and distinguish quality changes in the process of storage of leisure dried tofu at room temperature based on an electronic nose (E-nose). The main component (protein, fat and carbohydrate) content of the dried tofu is in direct connection with the response values of sensors of the E-nose. The results of comprehensive sense organs, E-nose and main components of the dried tofu suggested that before 60 days the dried tofu presented a high grade and excellent quality, from 90 to 120 days the samples displayed reduced characteristic flavor and the contents of the dried tofu changed to a middle grade.
Maillard reaction products containing 0-86.67% (w/w) enzymatically hydrolyzed chicken breast (chicken base) were analyzed. Descriptive sensory analysis was conducted and the 5 sensory attributes of meaty, caramel, umami, continuity, and off-flavor were used for evaluation. A sample group containing 65.00% chicken base had high scores for meaty note. A sample group containing 86.67% had a high score for caramel note. The electronic nose was used for measurement of flavor quality changes based on a metal oxide sensor (MOS) array. GC-MS was used for identification of volatile compounds.
